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Poached Salmon with White Wine

(recipe, Katie Hickey)


This recipe is originally from Cooking Light, and it delivers delicious poahced salmon that is great hot or cold. Serve with Avocado Remoulade or Mustard Dill Sauce


  1. 3½ cups white wine
  2. 2 cups water
  3. ¼ cup fresh lemon juice
  4. 2 cups thinly sliced onion
  5. 4 dill sprigs
  6. 4 (6-oz) salmon fillets, skin on (about 1 inch thick)
  7. Dill sprigs
  8. Lemon Wedges


  1. Heat wine, water, lemon juice, sliced onion, and dill sprigs in a large skillet to 150 degrees. Cover and simmer 10 minutes. Add fish to the pan. Cook at 150 degrees for about 12 minutes or until desired degree of doneness.
  2. Transfer to a serving platterwith a slotted spoon. Serve with lemon, more fresh dill, and sauce.